Turn leftover vegetables and slow-cooked meat into crunchy tasty hash cakes. Scrumptious!
4 cups leftover cooked vegetables (potato, pumpkin, kumara, carrot, parsnip, broccoli) 1 cup leftover slow-roast meat, shredded or chopped 3 spring onions (scallions), trimmed and chopped 2 Tbsp chopped parsley 1-2 tsp flaky sea salt Freshly ground black pepper to taste 1 cup grated vintage cheddar 1 medium (size 6) free-range egg, lightly beaten ¾ cup panko crumbs 2 Tbsp olive oil 2 Tbsp butter 1 lemon Smoked paprika flakes, optional Chutney to serve, optional
1 Put vegetables, meat, spring onions, parsley, salt and pepper to taste, cheese and egg in a large bowl and gently mix together. Shape into 16 cakes, putting them on a tray as they are done. Drape with paper towels and refrigerate for 1-2 hours.
2 Crush panko crumbs between paper towels to break up large flakes. Coat hash cakes with crumbs. Heat oil in a medium frying pan (skillet) over medium heat. When the oil is hot drop in butter, then add half the hash cakes, or as many cakes as will fit without touching. Cook until golden brown and crunchy, turning carefully with two spoons. Transfer to a heated plate and cook remaining hash cakes.
3 Remove peel from lemon and add the pieces of peel to the pan, then cut the lemon into wedges and add to pan and let them brown. As soon as the peel is golden and crisp, and the lemon wedges browned, remove to a side plate.
4 Serve hash cakes sprinkled with a little sea salt and smoked paprika flakes if using, garnished with lemon peel and wedges, and with chutney on the side.
Check out Butterflied Shoulder of Lamb
Or remove excess fat from a shoulder of lamb and massage the meat side with mustard, strips of orange peel, coriander seeds, rosemary, bay leaves and freshly ground black pepper. Brown the skin side in hot oil then transfer to a slow-cooker or brown in a cast-iron casserole, season meat generously with flaky sea salt, pour round (not over) ¼ cup red wine, cover with a lid and cook in preheated slow-cooker on High for 2-3 hours, or in the casserole for 2½ hours in an oven preheated to 160°C (320°F), until fork-tender.